Cheesy rice fritters

Cheesy rice fritters

By
From
Posh Rice
Makes
12–16 fritters
Prep
50 mins

These cheesy fritters are great for using up leftover rice. Jazz them up by adding whatever you fancy: a handful of chopped chives, tarragon, caraway seeds, olives, sunblushed tomatoes or capers. They’re great with mango chutney or a dollop of ketchup, too.

Ingredients

Quantity Ingredient
150g long-grain rice (white or wholegrain)
1 onion, coarsely grated
100g mature cheddar, grated
50g plain flour
1/4 whole nutmeg, freshly grated
2 eggs
2 teaspoons dijon mustard
5 tablespoons milk
2-3 tablespoons sunflower oil
salt
freshly ground black pepper
sweet tomato, to serve
chilli chutney, to serve

Method

  1. Cook the rice in salted water according to the packet instructions. Drain, then spread it out on a tray and leave to cool.
  2. Tip the rice into a large bowl and add the onion, Cheddar, flour, nutmeg and plenty of seasoning. In a separate bowl beat together the eggs, mustard and milk, then pour over the rice and stir to combine.
  3. Heat 1 tbsp of the oil in a large non-stick frying pan over a medium–high heat. Spoon heaped tablespoons of the mixture into the pan and spread out a little using the back of the spoon. Fry for about 3 minutes on each side until golden brown, then transfer to a plate lined with kitchen paper. Add a little more oil to the pan and continue with the remaining batter. Serve with a tomato and chilli chutney.
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